Mushroom Stuffed Potato Cakes (Print Version)
Golden potato patties filled with herby mushrooms, perfect as a side dish or light meal with roasted vegetables.
# Ingredients:
→ For the Potato Cakes
01 -
1 kg potatoes, peeled and diced
02 -
¾ cup gluten-free plain flour (or regular plain flour)
03 -
Salt and pepper, to taste
→ For the Mushroom Filling
04 -
250 g mushrooms, finely diced
05 -
1 medium onion, finely chopped
06 -
2 garlic cloves, finely chopped
07 -
15 g fresh dill, roughly chopped
08 -
1 tablespoon oil
09 -
2 tablespoons lemon juice
10 -
Salt and pepper, to taste
11 -
Pinch of chili flakes (optional)
→ For Frying
12 -
Additional oil for frying
# Steps:
01 -
Boil diced potatoes in water until tender, approximately 20-30 minutes. Drain thoroughly, mash until smooth, and season well with salt and pepper. Allow to cool completely.
02 -
Heat 1 tablespoon oil in a frying pan over medium heat. Sauté onion for 5 minutes until translucent, then add garlic, mushrooms, lemon juice, chili flakes, salt, and pepper. Cook for 15 minutes or until mushrooms are soft and liquid has evaporated. Remove from heat and stir in the freshly chopped dill.
03 -
Incorporate flour into cooled mashed potatoes, mixing until a pliable dough forms.
04 -
Take approximately two tablespoons of potato mixture and flatten into a disc. Place a tablespoon of mushroom filling in the center, then top with another portion of potato mixture. Seal and shape into a round cake, ensuring the filling is completely enclosed.
05 -
Heat oil in a frying pan over high heat. Carefully place the potato cakes in the hot oil and fry for about 2 minutes on each side until golden brown and crispy.
06 -
Transfer to a serving plate and enjoy while warm.
# Notes:
01 -
These potato cakes pair beautifully with roasted vegetables or baked tofu for a complete meal.
02 -
For best results, ensure the mashed potatoes are completely cool before forming the cakes.